Lipton French onion meatloaf is an easy meatloaf recipe made with an onion soup mix that replaces a number of individual ingredients but still delivers a moist loaf with tons of flavor. Some might call it a souperior meatloaf!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Easy Lipton Onion Soup Meatloaf Recipe
If you love meatloaf and French onion soup, then this easy recipe might just become a favorite meatloaf of yours. It’s all beef, so it’s got plenty of flavor and moisture, but it holds together nicely, so leftovers are great for making a meatloaf sandwich for lunch during the week.
This homemade meatloaf recipe is just as moist as my classic meatloaf recipe and as easy as my turkey meatloaf recipe! It’s made with the not-so-secret ingredient (the name of the recipe isn’t exactly subtle), which is a envelope of Lipton onion soup mix for extra flavor! Plus, the sweet and tangy glaze on top is so good!
There are fewer ingredients and seasonings because the soup mix replaces most of them, so this one can be made on a whim, as you probably have most of what you need on hand. It’s great for busy weeknights, and because it’s ready in just over an hour, it’s great for a quick and comforting Sunday supper.
What to Serve with Meatloaf
It doesn’t get much better than this classic recipe with a side of mashed potatoes or roasted potatoes and any favorite veggies. Some of our favorites are:
French Onion Meatloaf Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Lean ground beef: I use 80/20 lean ground beef. It’s moist and flavorful enough without too much excess grease bubbling up the sides of the pan.
- Breadcrumbs: Regular, unseasoned breadcrumbs are what I have been using, but I’m sure Italian breadcrumbs would be good too.
- Diced onion: I use a white or yellow onion.
- Milk: helps to moisten the breadcrumbs and keep the mixture from drying out.
- Ketchup: Use any favorite brand.
- Lipton French onion soup mix: I use an envelope of classic Lipton onion soup mix, but you can use any brand of dry onion soup mix.
- Large eggs: helps to bind the meatloaf mixture.
- For the glaze: ketchup, brown sugar, and Worcestershire sauce. You can also use a store-bought jar of your favorite BBQ sauce if preferred.
Variation You Can Try
1. Swap the ground beef with ground turkey or ground chicken.
2. You can also use a combination of ground beef and ground pork.
3. Instead of regular bread crumbs, use panko breadcrumbs, instant oatmeal, cracker crumbs, or bread.
4. If you like a sweeter flavor in your meatloaf glaze, add a tablespoon more brown sugar.
5. Or omit the glaze completely if you prefer it without.
6. Get a little fancy and use caramelized onions in place of the diced onions for extra yummy onion flavor.
How to Make Meatloaf With Onion Soup Mix
This recipe comes together with a handful of simple ingredients and just 10 minutes of prep time. Comfort food is always better when it’s easy to make too!
Step 1: Add all of the meatloaf ingredients to a large mixing bowl. Mix to combine, just until everything is just barely incorporated.
Step 2: Transfer the mixture onto a foil-lined baking sheet. Use your hands to form it into a loaf shape. You can also use a 9×5-inch loaf pan or meatloaf pan.
Step 3: Bake uncovered in a preheated 350° F oven for 50 minutes – 1 hour.
Step 4: Make the glaze. Mix the ketchup, Worcestershire sauce, and brown sugar in a small bowl.
Step 5: Remove from the oven and spread the glaze over the top of the meatloaf. Then return to the oven and bake it for an additional 10 minutes. After removing from the oven, I always let the meatloaf rest for at least 10 minutes before slicing to give the juices time to settle.
Tips
Over mixing and overworking the meat mixture is how meatloaf becomes dense. Just a gentle mix is all you need until the ingredients are evenly mixed.
It’s done and fully cooked once it has an internal temperature of 160° F. Use a meat thermometer to test.
How to Store Leftover Meatloaf
Refrigerate: Leftover meatloaf can be kept in an airtight container in the fridge for up to 4 days.
Freeze: This meatloaf freezes beautifully, whole or as individual slices of meatloaf. You can also freeze it with or without the glaze. Keep it wrapped tightly in plastic wrap and a layer of aluminum foil and transfer it to a freezer bag to keep frozen for up to 1 month. Thaw in the fridge overnight before reheating.
Reheat: If it’s just a couple of slices, I’d say pop them in the microwave for a quick reheat. If you’re reheating a whole loaf, then place it in the oven at 350° F until warmed through.
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!
Lipton French Onion Meatloaf
Ingredients
For the meatloaf:
- 2 pounds lean ground beef
- 1 cup breadcrumbs regular
- ¾ cup onion finely diced
- ¾ cup milk
- ¼ cup ketchup
- 1 envelope Lipton French onion soup mix
- 2 large eggs beaten
For the glaze:
- ¾ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350° F and line a baking pan with aluminum foil.
- In a large mixing bowl, add the meatloaf ingredients and mix just until just barely incorporated. Be careful not to over mix or can become dense.2 pounds lean ground beef, 1 cup breadcrumbs, ¾ cup onion, ¾ cup milk, ¼ cup ketchup, 1 envelope Lipton French onion soup mix, 2 large eggs
- Place the meat mixture on the prepared baking pan and, using your hands, shape into oblong even sized loaf.
- Bake uncovered for 50-60 minutes.
- In a small bowl, add the ketchup, Worcestershire, and brown sugar and blend well.¾ cup ketchup, 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce
- Remove the meatloaf from the oven and add the glaze over top. Spread the mixture evenly over the entire meatloaf.
- Return to the oven and bake for an additional 10 minutes, or until the internal temperature of the thickest part of the loaf reaches 160° F.
- Allow the meatloaf to rest for at least 10 minutes before slicing.
- Serve with a side of mashed potatoes and steamed vegetables.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Everett Gallinger
I have been looking for a meatloaf recipe for a long time and have found what I’m looking for! It is the best and easiest meatloaf to make. Thank you for your recipe. I used Italian crumbs, as that is all I had.
Sherri
Oh wonderful!! I am so happy you enjoyed it!!